Peanut chilli crisp noodles with chicken and cucumber
Bouncy udon noodles, leftover chicken and crisp cucumber matchsticks, tossed in a delicious, peanut-packed sauce. This recipe uses real peanuts instead of peanut butter, making it great for anyone like me who loves peanuts but doesn’t enjoy the texture of its pasty counterpart.
Ingredients
- Vegetable oil60 ml
- Soy Sauce30 ml
- Rice vinegar10 ml
Instructions
5 steps- 1
Place the roasted peanuts, dried red chilli flakes, Chinese five-spice powder and garlic in a large heatproof bowl.
- 2
Heat the vegetable oil in a small saucepan set over a high heat until shimmering, then carefully pour the hot oil onto the aromatics in the heatproof bowl.
- 3
Add the soy sauce, rice vinegar and sugar to the bowl and stir to combine.
- 4
Cook the noodles according to the packet instructions, then drain, rinse with cold water until cool to the touch and drain again.
- 5
Transfer the noodles to the large bowl with the peanut sauce and add the chicken and cucumber. Toss well to coat (don’t be afraid to use your hands!). Check the seasoning and add a little salt if needed, then serve.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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